Tag Archives: cookies

Perfect Pudding Chocolate Chip Cookies–and My New Site!

I’m beaming with the power of a thousand and fifty-two suns as I type this, so here it is:

Wallflour Girl has moved to a self-hosted site and domain! Ta-da! *drums bells and whistles*

Everything you see here–the new layout, design, even this beautiful new visual recipe index–I created. I know, right? Scary.

So if you were wondering why it’s been so quiet around here lately, it’s because two weeks’ worth of late-night CSS/HTML epic battles were happening in this tiny madhouse apartment. You might like to take some time to browse around all the new menu pages and content, even, if you catch my drift!

***Please make sure you update your RSS feed/email subscription on the right-hand sidebar! I’ve also finally got my social media groove on, so please follow me on Facebook, Pinterest, and Twitter while your mouse is clicky-clicking over there.*** (I’m especially obsessed with tweeting at the moment, sooo you have been warned #honeymoonphase #relationshipwithTwitter)

Done? Great! Can’t wait to see y’all on the social side–now, read on!

Perfect Pudding Chocolate Chip Cookies 2--040614

After nearly two years of blogging, I finally built a snowman up the courage and cyber-smarts to purchase my own domain. My awesome, computer-savvy friend Shawn helped me transfer my site and set up my new self-hosted blog, which has been going through tons of exciting design/format changes these past weeks, as you might have noticed. How do you like them so far?

I especially want to apologize to you fantastic folks who have been emailing me all week frantically asking for recipes since all of my links were down during the crazy domain move. I have to admit, I was panicking a bit myself from all the technological hubbub that tried to eat my brains a la zombie (I’ve survived–barely–thanks for asking). I’m so glad so many of you reached out to me about it, though! That is exactly the right thing to do, and I’m grateful to be reminded just how many eyes come across this blog every single day.

I’m back now and ready to write again, though–boy, am I ever!

Perfect Pudding Chocolate Chip Cookies 7--040614

Apart from blogging, there are a few other pretty exciting things are in the works as well that I haven’t told you guys about. Now that I’m finally back at school for good instead of prancing around the globe like a vagabond unicorn, I’ve been spending ample time these days researching and writing papers for not one, but two upcoming children’s literature conferences–which is always a blast because children’s lit scholars really are the coolest kids-at-heart on the block.

This means I’ve been hard at work meeting professors, reading secondary texts, and preparing my critical study of believability, fantasy, and knowledge systems in Stuart Little. I know what you’re thinking. Work, eh? If you said that my job sometimes rocks harder than a 7.1 earthquake, I would have to agree with you 117%.

Perfect Pudding Chocolate Chip Cookies 12--040614

I’m also taking my first ever photography lessons from this amazing man Raiko Hartmawho (as it turns out!) actually taught in the same media/digital program I taught two years ago…and I didn’t even remember it. D’oh! Anyway, you’ll want to keep your eyes banana-peeled for some fun shots these upcoming weeks, because the stuff this guy does and teaches is amazing.

The final thing. I’m going to be spending a lot of time on these weeks not only posting recipes, developing recipes, and giving updates on a much more regular basis but praying super fervently to the Cyber-Gods of Everything Internetty brushing up on my web design, social media, content, and marketing as well. Wallflour Girl has been pining away for a makeover since Miley Cyrus chopped off all her hair two years ago. No wait, when was that even? Never mind–I stopped paying attention to pop culture since relevant celebrities suddenly became wayyyy younger than me (see #20 here). I considered hiring a designer for a while, but in all honesty I blog because I love every aspect of it: the writing, the photographing, the baking, and now–designing. I’m fairly new to this type of thing, so I’d love to hear what you guys think as you continue checking back here for more updates!

Perfect Pudding Chocolate Chip Cookies 15--040614

Speaking of major excitement, though, it’s high time to share these perfect pudding chocolate chip cookies with you. I know you know that I know that you’ve heard everything there is to hear about the fabled pudding cookie. No? Well, just in case, here’s the run-down…

Puffy. Like, insanely puffy. The dry instant pudding mix acts much in the same way as cornstarch (it does, in fact, contain cornstarch!), making these cookies super pillowy but still…

Chewy. Yeah, no cakiness in this cookie! Even though it’s puffy as heck, not a dry crumb will be found in them cookie parts. Annnd it is also…

Thick. Because are we looking at the same photos here or what.

Perfect Pudding Chocolate Chip Cookies 18--040614

It wasn’t until a few weeks ago that I finally caved into the hype and tried making this pudding cookie. Bingo and shebam–knocked the socks and shorts right off my friends. And while I’m still heels-over-head with My Favorite Thick & Chewy Chocolate Chip Cookie recipe, the visual drama of these pudding cookies is great for eliciting those coveted oohs and aahs when you walk in the door with your cookie plate and the Lord of the Rings theme song drumming with all the fury of Mordor behind you. At least that’s how I like to imagine myself when I walk into a room. And these cookies basically taste like what the LotR theme song would taste like if it were edible, i.e. EPIC. So. If you’re like me and have waited all this time as a Pudding Cookie Skeptic, learn from my mistake. Bookmark. Pin. Bake. And bake again. And again. This is for your own good, little Hobbit. As our dear friend Benedict says in his sultry bass voice….Promise.

Perfect Pudding Chocolate Chip Cookies 22--040614

Since everything’s been so crazy around here with blog moving and designing, I’m going to let you guys off early as long as you promise to head to your kitchen and make these pronto. Oh, and next week’s post will deal with another pretty big event that happened recently, and that has got me really excited to expand my blog (as well as my baking/blogging resume–but more on that with photos then!). Because you have subscribed, right? Right. Just thought I’d put that out there as a little nugget to look forward to….

^ And okay, I was going to end my post there but couldn’t stop cringing over the dangling participle at the end of that sentence. Because that’s what being an English grad student has done to me. But it would be awkward to say “as a little nugget to which you should look forward,” so now I’m just going to shut up and go back to reading Stuart Little over a pan of these uh-may-zing cookies.

Happy baking!


How do you like my new blog layout? Any suggestions/comments? :)

Perfect Pudding Chocolate Chip Cookies–and My New Domain!!

If you love thick, soft, and perfectly pillowy but chewy chocolate cookies, you'd better get on board the pudding cookie bandwagon! The visual drama of these tall soft-baked cookies is sure to get oohs and aahs from your next cookie event audience.


  • 1 cup butter or margarine, softened
  • 3/4 cup dark (or light) brown sugar, tightly packed
  • 1/4 cup white sugar
  • 1 (3.4 ounce) package instant vanilla pudding mix*
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • Optional cream cheese filling:
  • 1 (8 ounce) block cream cheese, softened
  • 1/3 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract


  1. In a large mixing bowl, cream butter, brown sugar, and white sugar until light and fluffy (about 2 minutes of vigorous creaming by hand).
  2. Add pudding mix and mix until blended in.
  3. Beat in eggs and vanilla extract.
  4. Add flour, baking soda, and salt. Stir in until dry ingredients are just incorporated into the wet ingredients.
  5. Cover bowl with cling wrap and chill in refrigerator for at least two hours.*
  6. When you're ready to bake, preheat oven to 350 degrees F. Lightly grease a baking sheet.
  7. Form 1-inch balls of dough using an ice cream scoop or your hands. Place dough 2 inches apart on prepared baking sheet.
  8. Bake in preheated oven for 9-11 minutes, until the edges have just set and centers are still slightly jiggly. Remove sheet from oven and allow cookies to continue cooling/baking for 20 minutes on the warm stovetop--this will help you achieve that ideal thick, soft-baked quality in your pudding cookies.
  9. Serve these sinfully soft cookies and watch your audience melt like pudding in your talented baker hands!
  10. For the optional cream cheese filling:
  11. If you'd like to add an extra dimension to your standard pudding chocolate chip cookies, cream together all cream cheese filling ingredients in a medium bowl until smooth. As you portion out your cookie dough balls (see above), spoon about 1 teaspoon of cream cheese filling into the center of the dough, then wrap dough around filling to form a sealed ball. Bake dough as directed above.


Be sure to use instant cook vanilla pudding mix, NOT cook-and-serve pudding mix. If you're in a pinch, you can chill your dough in the freezer for 30 minutes instead of in the refrigerator. If you decide to skip the chilling step altogether, note that this may result in slightly flatter cookies than pictured.


© Wallflour Girl. All images and content are copyright protected. Please do not use without prior permission. If you would like to republish this recipe, please link back to this post.


Filed under Baked Goods and Desserts, Cookies

The Chocoholic Bomb Cookie

You are never going to need another thick, chewy, fudgy, bomb, sink-your-teeth-in rich chocolatey cookie recipe again, so before you read on, you’d better Pin/share/print/make this. Because I’ll be honest, just looking at these photos makes me want to ditch you all right now and hightail for the kitchen. But I won’t because #readerlove.

Done? Good.

The Chocoholic Bomb Cookie 2--030914

This is the chocoholic bomb cookie. As in, this cookie will explode any attempts to recover from chocoholism, so you’d better watch out.

The Chocoholic Bomb Cookie 5--030914

I am not kidding. Part of me almost wishes I was, because my chocolate cravings have gotten 10.85743 times worse since I started researching my dissertation prospectus two weeks ago. On top of this, I began playing my first video game in 3 years (note: circa the time I began grad school) and have spent the past 5 nights up at 3 AM, tapping furiously at the tiny bright screen of my Nintendo DS as little Professor Layton puzzles pop up one after another. And by 3 AM my dinner has been long digested, sooo…late-night chocolate cookies and gaming. I can be such a wild child sometimes.

The Chocoholic Bomb Cookie 8--030914

In celebration of finishing my qualifying exams, I recently made a giant Un-Bucket List of 100 things I want to do by the end of this year. These cookies were on the list–I mean, look at them!–as were a number of other desserts that I have had pinned for ages but never gotten around to trying, like this cake roll or some baked donuts like these. I wanted this post-exam period to be a period of firsts, so these past few weeks have been filled with busy nothings like having a fancy dinner party with my home friends at a French restaurant last night, getting a super-short haircut this morning (I’m convinced I look more like a little schoolboy than a sexy pixie vixen, but whatever!), and having Disney movie marathon nights with about a bazillion friends.

Here’s my list so far: 100 Things I Want to Do Now That I’ve Earned My Master’s Degree!

The Chocoholic Bomb Cookie 11--030914

Notice anything weird about the list? It says “100 things,” but no matter how hard I racked my brains, I could only come up with 60+ items. And that’s where you lovely readers come in!

If you were making an un-bucket list, what would you add to it? I’m taking the most fun, whimsical, wacky, and crazy good suggestions I receive and adding them, so please leave your best ideas (however crazy or mild) in your comments! :) I’m honestly asking for your help here, so help a girl out, eh?

The Chocoholic Bomb Cookie 21--030914

Anyway, one other important item on my bucket list is to simply get away from things for a little while–seriously, I wrote it down in my brain ages ago. So while it breaks my heart to do this, I also know that I need to turn off my internet/social media/other distractions and simply spend some much-needed time getting in touch with myself and my life again. This may or may not involve yoga trips and plenty of beach outings, or both.

The Chocoholic Bomb Cookie 17--030914

This also means that I do not plan on updating for one or two weeks, depending on how long I need to recharge, but I’ll be back before you know it to say thank you for all your lovely un-bucket list suggestions ;) The past year has been so full of stress and impact on my body, mind, and well-being that I’m pretty excited to do a ‘constantly-connected’ cleanse–and I’m looking forward to seeing you guys on the other side of it!

The Chocoholic Bomb Cookie 14--030914

Until then, make these cookies, and make them again, and again, and maybe make another batch to send to your favorite chocolate-craving blogger <3 I am pretty sure she’d appreciate it. And don’t forget to leave your un-bucket list suggestions! Cheerios, mes cheris!

The Chocoholic Bomb Cookie 19--030914

With chocolatey love,


The Chocoholic Bomb Cookie

Adapted from Allrecipes.

If you’re in remission from chocoholism, you may want to run. These chewy, fudgy, sink-your-teeth-in rich (but not overpowering!) chocolate cookies have reached the pinnacle of all things chocolate, and are my favorite chocolate cookies to date. Stuff them with extra chocolate chips or chopped chocolate bars, and you’ll be the readiest chocoholic in town!

Yield: About 3 dozen cookies


  • 1 cup butter or margarine, softened
  • 1 cup white sugar
  • 1/2 cup dark or light brown sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped chocolate bars (optional)
  • 4 oz. cream cheese, softened (optional)


  1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
  2. In a large mixing bowl, cream together butter, sugars, eggs, and vanilla extract until totally light and heavenly fluffy (about 5 minutes of vigorous beating).
  3. Add flour, cocoa powder, baking soda, and salt. Mix in until just incorporated.
  4. Fold in semisweet chocolate chips and chopped chocolate bars (if you’re using them). If you want to add cream cheese swirls to your batter as I did, simply dollop in softened cream cheese at this point and swirl it through.
  5. Optional but highly suggested: Chill your dough in the fridge for 1 hour (or in the freezer for 30 minutes) prior to baking. This will result in higher, chewier, puffier cookies! If you do decide to chill your dough first, you can wait until later to preheat your oven.
  6. Scoop out medium 2-inch balls of dough and place 2 inches apart on prepared cookie sheet. Bake cookies in oven for 8-11 minutes, until the edges have set but the centers still appear slightly underbaked. Remove cookies from oven and allow them to cool at least 10 minutes on cookie sheet before transferring them to a wire pan. (Allowing them to finish ‘baking’ on the cookie sheet will also help you achieve that great chewy texture!)
© Wallflour Girl. All images and content are copyright protected. Please do not use without prior permission. If you would like to republish this recipe, please link back to this post.


Filed under Baked Goods and Desserts, Cookies

My Favorite Puffy, Chewy Peanut Butter Chocolate Chip Cookies

You know what’s crazy?

My Favorite Puffy, Chewy Peanut Butter Chocolate Chip Cookie 12--022114

This week has been. Absolutely. Nuts. <3 Kind of in an awesome way though.

Oh, and these cookies are pretty cuh-raay-zee as well, so let me start with these because I know that’s what really you came here for  (and okay, can I just say that I honestly love the photos you’re about to see: these are such puffy, tall, photogenic cookiesTry and tell me you’re not drooling/pinning/sharing right now as you ogle!).

My Favorite Puffy, Chewy Peanut Butter Chocolate Chip Cookie 2--022114

My very best friends are also my very best taste-testers. I am particularly lucky in this respect because I happen to have quite a few very best friends–you know, the ones who, when you ask them if they want to try a cookie for your blog, immediately raise their hands and shout with all the bravado of a District 2 citizen, “I VOLUNTEER AS TRIBUTE!” I’ve gotten at least seven texts this week from friends who, after seeing this post, wanted to know if I had any cookies left on my counter to share, and I can’t blame them…

And thank goodness I can share the pithy grad student wages wealth with so many awesome friends–otherwise, as they never fail to point out after I’ve fed them five variations of my latest peanut butter cookie recipe, expanding jean sizes would definitely be a big problem. Er, bigger than it already is, anyway. (Sorry, guys!)

My Favorite Puffy, Chewy Peanut Butter Chocolate Chip Cookie 6--022114

So when a few of my friends so graciously ‘volunteered’ to be my taste subjects a few weeks back, of course I had to take full advantage of the opportunity! They call peanut butter their ‘easy win’ dessert ingredient, so I started experimenting with all things peanut buttery and, after many tasty but textually wrong or kind of blah batches, I finally emerged with the victor: these, their and my favorite peanut butter (chocolate chip) cookie recipe. It’s puffy, tall, soft, chewy, not a bit cakey, and–well, everything you see in these photographs, really. 

Aren’t they gorgeous? They’re chock full of peanut butter flavor; I threw in a huge handful of chocolate chips for that great PB-CC pairing, and then….and then….

My Favorite Puffy, Chewy Peanut Butter Chocolate Chip Cookie 9--022114

Yeah. I did. You obviously don’t have to go the PB&J route if you don’t have these bars on hand or just don’t like PB&J we won’t talk about that, but it’s kind of an awesome surprise addition to your PB cookie recipe if you do.

My Favorite Puffy, Chewy Peanut Butter Chocolate Chip Cookie 20--022114

Since my first time making these, flocks of friends have come back to ‘volunteer’ themselves for the rigor of taste-testing in the Wallflour Kitchen. Plus, they’re so easy to whip together (you won’t need even a speck of cornstarch in these, although cornstarch really works wonders in My Favorite Thick & Chewy Chocolate Chip Cookie recipe) and are possibly the prettiest cookies I’ve ever had the pleasure of giving away…although at some point I’m really going to need to start putting out a donation tin, because the term grad school is really a euphemism for state-funded and endorsed poverty.

My Favorite Puffy, Chewy Peanut Butter Chocolate Chip Cookie 22--022114

Speaking of grad school–ah, grad school. If you’ve been following my blog for any amount of time, you’ll know that I just passed a major milestone on Friday and am, one week later, still in full recovery mode. Well, on Tuesday morning at, oh, say, 3:30 AM, I checked my school email (thinking naively that I wouldn’t really need to check it until at least March–ha!) and found an unread message squatting in my inbox with the subject heading: “MEETING SCHEDULED FOR 2/18 WITH ALA S.”

Um. What?

My Favorite Puffy, Chewy Peanut Butter Chocolate Chip Cookie 25--022114

I won’t bore you with the details of all that happened at that surprise meeting 12 hours later, but basically a) it was a pretty good morale booster–we discussed my exam, next steps for my prospectus, and my promising professional future, and b) I came out of it with a pile of books. Like, enough to last me a month. And I currently have them sitting next to me. Because if my professors used hashtags, they would say that #RelaxationisfortheDeluded, and I sadly wiped away a tear as my 72-hour, short-lived Vacation Time drifted into a distant memory.

My Favorite Puffy, Chewy Peanut Butter Chocolate Chip Cookie 29--022114

Well, not that distant. I’m clutching pretty hard onto that Vacation Time right now, blogging and whatnot. I have most definitely spent the week eating sweets and ice cream like, well, like the soulfully-undernourished English grad student I am. Ha!

Yesterday, my friend and I paid a dutiful visit to Disneyland, complete with crazy Space Mountain photos and a World of Color showing to top off the night. I’ve also spent the week eating (which is a good thing), cooking dinner for friends, hosting Disney movie nights, eating more (still a good thing), and, of course, baking & blogging. I’ve climbed into at least 5 cars filled with my friends this past week where I was deafened by a roar of congratulations that nearly toppled me out the door. And oh, the fun of enjoying fun again–at one point, the really sweet guys next door even came over at midnight and invited us over for warm homemade banana bread, and we ended up chilling for two hours finally getting acquainted! It’s like a scene out of a Friends episode. I can’t even explain how amazing it feels to be able to ‘do crazy’ without feeling insanely guilty about not burying your nose in a book for enough hours in a day.

My Favorite Puffy, Chewy Peanut Butter Chocolate Chip Cookie 14--022114

So of course, this week, to thank all of my gorgeous, wonderful very best friends for their support, undying enthusiasm, and taste-testing boldness, I made plenty more batches of my official new favorite soft-baked peanut butter cookie recipe. You’ll want to Pin/Share/print the recipe right this minute, because it’s the best of the very best. Just like my lucky taste-testing pals. <3

And now, if you’ll just excuse me for a moment…

My Favorite Puffy, Chewy Peanut Butter Chocolate Chip Cookie 17--022114

Make sure you print this recipe!


My Favorite Puffy, Chewy Peanut Butter Chocolate Chip Cookies

Adapted from Averie Cooks

You’ll never need another peanut butter cookie recipe after you’ve met–and inhaled–this one! Puffy, soft, and perfectly chewy without a hint of cakiness about them, these mounds of peanut butter goodness are my personal favorite. But don’t take my word for it: my friends have been raving about this recipe as the be-all PB cookie, and I can hardly make them fast enough!


  • 1 egg, room temperature
  • 1 cup dark brown sugar, packed
  • 3/4 cup heaping cup peanut butter
  • 1/2 cup butter or margarine, softened to the point of melting
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips


  1. In a large bowl, cream the heck out of your egg, brown sugar, peanut butter, butter, and vanilla. The mixture should turn so fluffy you’ll want to die. When this has happened (about five minutes of vigorous beating), scream “It’s so FLUFFY!” and move on to the next step.
  2. Add flour, baking soda, and salt–mix in until just incorporated.
  3. Fold in your chocolate chips like you would fold a baby’s laundry–gently, quietly, and gracefully.
  4. Cover your mixing bowl with cling-wrap and stick it in the fridge for at least two hours prior to baking. Tip: If you are like me and don’t wait for anything longer than it takes to watch an episode of Chopped, you can also stick the bowl in the freezer for 45 minutes prior to baking, watch Chopped, and come back.
  5. After your dough is chillier than a December penguin, preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
  6. Remove your dough from the fridge and use an ice cream scoop to create 2.5-inch mounds of gorgeous dough. You will want to mound these higher rather than wide in order to create that tall, droolworthy puffiness you desire. Place dough mounds 2 inches apart on prepared cookie sheet.
  7. Bake cookies in oven for 8-10 minutes, until edges and top of cookies are set but the centers appear slightly underbaked. Remove sheet from oven–allow cookies to cool for an additional 10 minutes on stovetop to create that awesome soft chewiness you’re looking for.
  8. Eat. Eat. Share. Eat some more.
© Wallflour Girl. All images and content are copyright protected. Please do not use without prior permission. If you would like to republish this recipe, please link back to this post.


Filed under Baked Goods and Desserts, Cookies

My Favorite Thick & Chewy Chocolate Chip Cookie

I am so sorry to do this to you. Really, I am.

Favorite Thick and Chewy Chocolate Chip Cookies 23--021014

If you are reading this post in a public place where licking your computer screen or sprinting out of the room while making inarticulate animal noises of ravenous taste-bud activation are frowned upon, I am so, so sorry. Maybe you should wait until your boss has stepped out of the room or your meeting has ended before you read this.

Or, you know. Don’t.

Favorite Thick and Chewy Chocolate Chip Cookies 21--021014

These cookies are really, really good. Did the title give it away? I realize as I’m typing this out that all I really want to do is blubber on some more about my upcoming qualifying exam on Friday. I won’t. It’s tempting, but I won’t. You’ll see me on the other side of Friday and if I’m a melting hot mess–well. Instead, I’m going to tell you about the text I got from my friend right after I sent her home with a half dozen of these cookies. 

Favorite Thick and Chewy Chocolate Chip Cookies 11--021014

I admit, I nearly had a heart attack when I read the first few lines. She wrote:

Just wanna let u know there may be something wrong with ur cookies…”

In my emotionally reeling brain, I could hear the panicked screams of a fire alarm firing off with every neuron and the crash of self-confidence plunging into the icy deeps below. I had sent my friend home with defective chocolate chip cookies from an original recipe I had carefully tested, re-tested, and re-retested. What–HOW?

Favorite Thick and Chewy Chocolate Chip Cookies 5--021014

Despairing, my eyes quickly scanned the rest of the message for some redemption, an explanation, a giant pterodactyl that had swooped down from the heavens as my friend was walking home and barfed its Jurassic guts on my precious cookies before time-warping away again, something other than that they were a complete disaster:

Just wanna let u know there may be something wrong with ur cookies…I can’t seem to stop eating them! Just finished my last part! All are vanished in less than 2 hours! Simply Delicious!!!!”

Oh. Thank. God.

Favorite Thick and Chewy Chocolate Chip Cookies 19--021014

So. If I’ve convinced you in no way about my sanity, I hope I’ve at least convinced you that these cookies are everything my favorite chocolate chip cookie recipe should be: thick, chewy, soft, and simply delicious. They are also the first step in my diabolical plan to start transforming this blog into a self-sustaining entity. Have you met Miss Pandakins?

Favorite Thick and Chewy Chocolate Chip Cookies 6--021014

I joked on my Facebook status yesterday that I had a batch of these cookies sitting on my kitchen counter (they have since been claimed, sorry folks!), and that while the cookies were freebies, Miss Pandakins appreciates visits. Yes, that’s a dime she’s grabbing in the photo. She lives in a mechanized money donation box, and my friend bought her so I could start collecting voluntary ‘donations’ for my baked goods and blog. Mandy Pandakins also greets you in Chinese as she takes your money away from you and stashes it in a safe spot for me. How cool is that?

Favorite Thick and Chewy Chocolate Chip Cookies 8--021014

All joking aside, my inability lately to focus on studying any more has worked in huge favor of my blog. Operating under a self-imposed sentence of complete hermitage until I take my exam (hey, it’s flu season out there!), I’ve been able to really familiarize myself with my new apartment’s lighting, space, and atmosphere throughout the day, so I know the spot by my living room window is best for soft natural sunlight at 1 PM. I’m also loving the whitewashed walls and new white gloss kitchen table–the blank white canvas frees me up to fiddle with more fun text and effects. Dramatic, whimsical, playful text paired with dynamic photographs are fun, don’t you think? How do you like them so far?

Favorite Thick and Chewy Chocolate Chip Cookies 13--021014

Miss Pandakins is also helping me collect for exciting things such as buying my own domain and revamping the layout of my blog. As Wallflour Girl has begun expanding and dear readers like you make my heart swell with your heart-warming visits, I find myself spending more and more time developing recipes, doing photoshoots, editing photos, and triple-checking everything before hitting that ‘Publish’ button. So thank you for being here!

Favorite Thick and Chewy Chocolate Chip Cookies 16--021014

I’ve also had more time to actually experiment with my own original recipes like this one, testing and adjusting and retesting and all that jazz. I love it! It’s not all the time that I’m inspired to spend all day in the kitchen, but the Me Time gives me a chance to unwind from studying and really mull over the Bronte sisters as the wafting aroma of warm, fresh-baked chocolate chip cookies peeks over my shoulder.Favorite Thick and Chewy Chocolate Chip Cookies 26--021014

A ton of research went into the creation of these cookies perfectly chewy, thick cookies. Sally wrote a great article last year about how to achieve the perfect chewy texture we all know and love in our chocolate chip cookies. I’ve made her cookies before and they are delicious. Averie also has a great recipe for soft-baked chocolate chip cookies on her fabulous blog. This time, though, I wanted a cookie that looked a little less underbaked and resembled more the bakery-style chewy thick cookies I used to buy from Safeway I used to buy from Safeway–no, I’m not going to apologize for that statement! Those soft, chewy-only Safeway cookies have a special place in my heart, even though I actually think this recipe is even better.  

Favorite Thick and Chewy Chocolate Chip Cookies 29--021014

Half-melted butter to keep things chewy and not too spready. Extra extra brown sugar for heft. Two whole teaspoons of cornstarch, no less. Chill chill chill. These cookies are chiller than a polar bear in December. All of these extra-chew ingredients allow you to bake a perfectly chewy chocolate chip cookie without underbaking it too much. And that’s it: I’ve just told you all the secrets to my very favorite thick & chewy chocolate chip cookie recipe. But you’ll still want to Pin, share, print, and bookmark the recipe below!

Favorite Thick and Chewy Chocolate Chip Cookies 35--021014

If you’ve reached this part of this post and are still at work/school/public place……I am truly sorry. One of these days, somebody will invent the Willy Wonka television or computer screen into which you can reach and grab a real chocolate chip cookie. Until then, though, I hope you’ll count down the minutes until you can dash out of your cube and back to your oven to make these chewy pieces-de-resistance. And I’ll be counting down the hours until the other side of Friday.

Favorite Thick and Chewy Chocolate Chip Cookies 32--021014

See you on the other side (hopefully) of sanity and a chocolate chip cookie!


My Favorite Thick & Chewy Chocolate Chip Cookie

Ever on a quest to find the perfect thick, chewy chocolate chip cookie, this recipe finally hit the ticket. With extra brown sugar, cornstarch, melted butter, and chilling time, this cookie has all the chewy ‘oomph’ and soft bliss of a bakery-style cookie. My friends call this the ‘simply delish!!’ chocolate chip cookie, and we love making our own ice cream sandwiches at home with them!


  • 3/4 cup butter or margarine
  • 1 cup brown sugar (I used dark–light will also work)
  • 1/4 cup white sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (optional)
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips


  1. In a microwave-safe bowl, heat your butter on HIGH until it is halfway melted. What this means: half of your butter should be pooled into a buttery liquid, while the other half of your butter should be incredibly soft but not quite melted down. (If you accidentally melt your butter all the way, don’t worry! This will also work, but in this case you’ll want to make sure to chill your dough extra well.)
  2. Transfer butter into a large mixing bowl. Add both sugars and beat in until combined.
  3. Mix in egg, egg yolk, and vanilla.
  4. Add flour, cornstarch, baking soda, cinnamon (optional), and salt. Stir into wet ingredients until just incorporated.
  5. Gently fold in chocolate chips.
  6. Chill your dough in the refrigerator for at least 3 hours before baking. Note: I am the world’s most impatient person and have made these cookies after chilling the dough in the freezer for 90 minutes. Whenever possible, though, give your dough a chance to chill until completely firm.
  7. After your dough has chilled: Preheat oven to 350 degrees F. Lightly grease a cookie sheet.
  8. Scoop out generous rounds of cookie dough (approximately 3-4 tablespoons). Mound them high rather than wide on your cookie sheet so that when they spread, they will remain nice and thick.
  9. Bake in preheated oven for 8-10 minutes, until outside has just set (light golden brown) but centers appear slightly gooey and underbaked.
  10. Remove from oven and allow cookies to cool on cookie sheet, on the stovetop. They will finish baking up, so make sure you don’t skip this step!
  11. Sink your teeth into these a la Dracula. Enjoy with a cup of milk if you wish.
© Wallflour Girl. All images and content are copyright protected. Please do not use without prior permission. If you would like to republish this recipe, please link back to this post.

Tuesday Talent Show Link Party at Chef in Training! It is held weekly and has some amazing link ups!


Filed under Baked Goods and Desserts, Cookies

No-Molasses Gingerbread Cutout Cookies

With Christmas officially behind us, the mad rush to clear Target’s 90% Off shelves in full swing, and 2014 lurking like a hungry panther right around the corner, one question has been ringing even louder than all the choruses of Jingle Bells and Batman Smells this year. The question: What holiday?”

No-Molasses Gingerbread Cutout Cookies 2--122413

Of course, I’m biased. Who isn’t? The skull-crushing exam for which I am supposed to be productibaking is a whopping 90 days away, in the gloom of which I am packing, applying for fellowships, trying not to lose it as my parents pack for me, studying, unpacking, repacking, despairing, and then making like a really badly-done Loreal commercial: rinse, lather, repeat. 

No-Molasses Gingerbread Cutout Cookies 5--122413

Oh, and my mom thinks I’ve officially gone insane with the amount of baking I’m doing these days. This may or may not be an accurate reflection of my mental well-being right now, but somehow the holidays don’t sound quite as cheery when you’re belting out “DECK THE HALLS WITH BOUGHS OF CRAZY” at the top of your voice.

No-Molasses Gingerbread Cutout Cookies 8--122413

So. For the next 90 days or so, I may not be posting quite as much as I’d like to–but this may or may not be better for all of us. I’m not sure the internet needs another resident village idiot who spends her spare what-in-holy-heck-is-spare-time watching and reposting adorable baby animal memes like this Ocelot/Ocelittle and ridiculous Frozen gifs like this one (which just makes me hungry for pizza and other things I shouldn’t be eating right now, or so my post-Christmas thighs tell me). Or totally overthinking the fact that I am definitely the person sitting at the top of the seesaw in my precarious email correspondences of unequal power dynamics.

No-Molasses Gingerbread Cutout Cookies 11--122413

What I really need right now is a giant T-Rex who will love me. And then one of these amazingly easy, no-molasses gingerbread cookies to remind me that every day deserves to be a holiday.

No-Molasses Gingerbread Cutout Cookies 14--122413

I never keep molasses around the house, plain and simple. I don’t know what it is about molasses that scares me. I mean, it doesn’t scare me. But I never grew up with it, and I’ve never seen any reason to buy an entire whopping jug just so I can make gingerbread cookies one time throughout the year.

No-Molasses Gingerbread Cutout Cookies 17--122413

If you’re like me and don’t hang around with the slowpokes (molasses–get it?), or if you’ve just happen to run out of molasses this season after going on a gingerbread house making binge: no problem. These should really be called no-problem gingerbread cookies because they are so forgiving, even a kitchen novice can make professional-looking and tasting cutout cookies that you can decorate with friends & family into the wee hours of 2014.

No-Molasses Gingerbread Cutout Cookies 20--122413

The secret? Instant butterscotch pudding mix. Wait! If you don’t have that and don’t want to run to the store, you can whip up your own using a few simple ingredients (such as brown sugar, white sugar, cornstarch, and dry milk powder) that you’ll probably have hanging around your cheery cabinets anyway. Didn’t I tell you these were no-problemo wonder cookies?

No-Molasses Gingerbread Cutout Cookies 23--122413

So whether you’re singing full harmony this season or battling the holiday existentialism blues like I am, these cookies are an easy must-make solution you won’t want to miss. Happy holidays to all, and to all a great cookie coma!


No-Molasses Gingerbread Cutout Cookies
Biscuit recipe adapted from Allrecipes.com
  • 1/2 cup butter or margarine, softened
  • 1/2 cup packed dark brown sugar (light will also work)
  • 1 (3.5 oz.) package instant butterscotch pudding mix* (See Notes for a DIY alternative that I used)
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons cinnamon

* Note: For a DIY alternative to instant butterscotch pudding mix, use 1/4 cup brown sugar, 1 tablespoon white sugar, 2 tablespoons corn starch, 1 1/2 tablespoons  nonfat dry milk powder, and a tiny pinch of salt. Combine these ingredients in a medium bowl and set aside to use in place of butterscotch pudding mix.


  1. In a large mixing bowl, cream together softened butter and brown sugar until smooth. Stir in butterscotch pudding mix OR the DIY alternative (see Note above).
  2. Mix in egg. Add remaining dry ingredients (flour, baking soda, ginger, and cinnamon) and mix in until just incorporated.
  3. Wrap dough in plastic wrap and chill in refrigerator for at least one hour, until firm enough to roll out easily. You can also toss it in the freezer for 20 minutes to speed up this process.
  4. Preheat oven to 350 degrees F.  Lightly grease cookie sheets and set aside.
  5. Break off 1/4 of the dough and place it on a well-floured cutting board. Return the rest to the refrigerator so that it does not soften too much in the meantime. Using a floured rolling pin, roll out dough until it is fairly thin, about 1/8-inch thin. Cut out shapes using cookie cutter and carefully transfer to prepared sheet. Repeat and continue this process until you have used all of your dough, or run out of room on cookie sheets.
  6. Bake cookies in preheated oven for 10 to 12 minutes, or until they turn golden brown on the bottom and are pretty firm. Remove from oven and allow to cool completely before serving, icing, or decorating as creatively as you’d like!


Filed under Baked Goods and Desserts, Cookies

Killer Cookies ‘N Cream Brookies and Oreo Butter: An Online Bake Sale for the Philippines

How does one not lose all control when digging a fork into this warm, melting gooey Oreo lovers’ mess?
Killer Cookies 'N Cream Brookies gif 3
Oh, that’s right. One doesn’t. If you couldn’t tell by the gif.
But before I get started on these outrageous Oreo cookies ‘n cream brookies (yes, that’s a brownie + cookie smashed into one sugar-coma-inducing concoction), I want to tell you about a really important event, and the story behind why I decided to tackle these in the first place.
Killer Cookies 'N Cream Brookies 2--112113
As anyone who even remotely follows world news knows, a terrible storm hit the Philippines a few weeks ago. While the story has sadly faded off the radar of our fast-paced, sensation-seeking U.S. media, the relief and rebuilding efforts–as is true with any disaster, big or small–are still happening around the clock, around the world, to help the affected people and areas. I have spent ample time researching and making my own donations to the Philippines Red Cross (which, by the way, I definitely recommend if you’re considering making donations but worry about where your donations actually go–they’re one of the established agencies that you can count on to get your money to the relief spots), but wasn’t sure what I could do beyond that to spread the word. Then, by some unlooked-for chance, I stumbled across Tina’s blog, and get this: she is hosting an online bake sale to raise funds to support the relief effort! Very important? YES. I almost never do plugs for other blogs, but please consider learning more about how you can help through a small gesture that will go a long way, no matter what source you choose (as long as it’s a reliable one).
Killer Cookies 'N Cream Brookies 5--112113
How it works: 1. Tina is accepting ‘virtual baked good donations’ until FRIDAY, 11/22/13. All you have to do is fill out a pledge form and send her a photo of the goods you will be ‘selling’ for donations.
2. Starting on MONDAY, 11/25/13, bidders can view all of the goods-for-sale at Tina’s site. Bids start at $20. The highest bidder at the end of the day ‘wins’ the baked goods he/she bid on and will donate that money directly to Sagip Kapamilya, a relief foundation for the Philippines.
3. The baker will ship the goods directly to the bid winner. That’s it. Simple, and good.
Killer Cookies 'N Cream Brookies 8--112113

(Sorry, this up-close shot of gooey melting fudge and gooey cookies is necessary.)

If it’s within your resources to do so, please consider bidding! Again, this is a really worthwhile cause that I love because it emphasizes what we have: an amazingly strong community of bakers and readers who champion all sorts of causes, not just ones that deal with food. In case you’re curious about my particular entry, I’ve decided to go all out by theming my package with one of my all-time favorites: the Oreo cookie. Below is the description I included for my package:

Killer Cookies 'N Cream Brookies 25--112113

Oreos are the yin-and-yang of the cookie world: A creamy filling sandwiched between two decadent chocolate cookies. Like Oreos, life is a mix of yin and yang…and when it hits, it can hit us hard. Fortunately, now’s your chance to do some good while getting outrageous Oreo good out of it. Your Outrageous Oreo package contains a variation on my most popular brookie recipe: a fudge-packed chocolatey brownie layer topped with a gorgeous cookies ‘n cream chocolate chip blondie and whole Oreos jammed into the gooey center. You’ll also want to prepare to sink your teeth into two GIANT Oreo-stuffed chocolate chip cookies. And if you aren’t Oreo’d out by the time you reach it, a jar of homemade Oreo white chocolate peanut butter spread will be sure to tempt your spoon (and your willpower) for as long as it lasts. The perfect package for any Oreo lover. So what do you say: Are you out, or Oreo in?
Killer Cookies 'N Cream Brookies 11--112113

I know this isn’t “my” bake sale…but thank you, thank you, thank you!

Killer Cookies 'N Cream Brookies 14--112113

But before I wrap things up here, I seriously want to give you an idea of how awesome this explosion of outrageous Oreo baked goods really is. I kid you not: one entire 15.3 oz. package of Oreo cookies went into the making of this package. So whoever gets this is advised not to look at the nutrition label on a package of Oreos for the next month or so. Holy mackerel, that’s a lot of Oreos!

Killer Cookies 'N Cream Brookies 20--112113

The Killer Cookies ‘N Cream Brookie: Maybe you’ve heard of a brookie before. For those of you who haven’t, it’s made of crack a cookie layer smooshed on top of (or under) a brownie layer. Sound simple? Hang on while I say ‘ha ha ha’ and dispel that funny little notion from your head. Of course, a brookie CAN be simple. But what I love about this ramped-up killer cookies ‘n cream version is that it takes the fudgiest, gooiest brownie base, crams a whole layer of WHOLE OREO COOKIES all up in the there, and then tops that off with a crazy chunky, chewy, cookie-n-creamy chocolate chip blondie bar layer.


Killer Cookies 'N Cream Brookies 30--112113

Oreo Butter 2--112113

Oreo Butter: What happens when you throw half a package of Oreos into a food processor with white chocolate and peanut butter? AWESOME. That’s what happens. A perfect way to spread the love to all your favorite things, including cookies, waffles, sandwiches, and–yes, you guessed it–even Oreos.

Oreo-Stuffed Chocolate Chip CookiesWe’ve all heard about them. You’ll just have to try them to believe it. ‘Nuff ‘stuff said.

Killer Cookies 'N Cream Brookies 23--112113

Oreo Butter 5--112113

Don’t forget to check out the online bake sale on Monday, 11/25/13! Thank you!

Killer Cookies 'N Cream Brookies 27--112113



Killer Cookies ‘N Cream Brookies
Yield: 1 9×9-inch baking pan; 16 large squares
For Insanely Fudgy Gooey Brownie Layer: (this recipe is my own creation but was inspired by a mix of Allrecipes, Smitten Kitchen, and Something Swanky brownie recipes–thanks!_
  • 8 tablespoons butter or margarine, melted
  • 1 cup white sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips or chunks
  • 16 whole Oreos


  1. In a large mixing bowl, cream together melted butter and sugar until sugar is completely dissolved.
  2. Beat in eggs and vanilla.
  3. Gently mix in flour, cocoa powder, baking soda, and salt until just incorporated.
  4. Fold in chocolate chips.
  5. Reserve whole Oreos for assembly (see instructions below)
For Cookies ‘N Cream Cookie Bars:
Slightly adapted from Picky Palate‘s wonderful recipe
  • 1/2 cup butter or margarine, softened
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar (I used dark)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup white chocolate chips
  • 1/2 cup semi-sweet or milk chocolate chips
  • Approximately 14 Oreos, roughly chopped


  1. In a large mixing bowl, cream together butter and both sugars until light and fluffy, approximately 2 minutes of strong creaming.
  2. Beat in egg and vanilla.
  3. Add flour, baking soda, and salt. Mix in until just incorporated.
  4. Gently fold in both chocolate chips and chopped Oreos.

To Assemble Your Killer Brookies:

  1. Preheat oven to 350 degrees F. Line a 9-inch square baking pan with lightly greased foil.
  2. Pour brownie batter into baking pan. Spread evenly.
  3. Top with 16 evenly-spaced whole Oreos.
  4. Drop cookie dough evenly over the layer of Oreos. Spread dough gently so that it covers the entire top of the pan.
  5. Bake in preheated oven for 27-32 minutes, or until a toothpick inserted comes out clean and your cookie layer looks slightly crispy (it should be a golden brown color) but is not yet overbaked.
  6. Allow to cool at least 30 minutes in pan before cutting and serving.

Oreo “Butter”


  • Approximately 20 Oreo cookies, coarsely chopped/crushed
  • 1/2 cup peanut butter
  • 1/3 cup white chocolate


  1. Place Oreos in a food processor and grind them until they achieve a crumb consistency.
  2. Add peanut butter and white chocolate. Continue processing for another 5-7 minutes; the time will depend on the power of your food processor. Your Oreo spread will clump up at first, but as you continue processing it will begin to turn into a gritty paste, and then slowly turn into a much smoother, almost liquid-like spread.
  3. Store your Oreo butter in a jar at room temperature. Spread it on anything and everything (waffles, crackers, sandwiches, more cookies–the possibilities are endless)!
Will Cook For SmilesTuesday Talent Show Link Party at Chef in Training! It is held weekly and has some amazing link ups!



Filed under Baked Goods and Desserts, Bars, Brownies & Chocolates, Dips/Spreads

The Amazing ‘Un-Relationship’ Chocolate Chip Cookie

This is the story of the Amazing Un-Relationship Cookie. Have you spent your whole life wondering when you would ever find that special something in your life? Well, stop looking. You’ve found it. And guess what? You found it a long time ago.
The Amazing 'Un-Relationship' Chocolate Chip Cookie--2--111413
This is going to be a long post. If you get tired of reading, feel free to skip through to the pictorial guide on 8 REASONS THE ‘AMAZING UN-RELATIONSHIP COOKIE’ WAS MEANT FOR YOU. But for those of you still with me, let’s start with the basics.
What exactly is an Un-Relationship? Un-Relationships are like relationships, but with truly no strings attached. This is because the relationship depends on you, the individual, and you alone. So if you have an Un-Relationship with food, for example, you are the only person who can define your attitude towards, and your satisfaction with, whatever food you happen to be have in mind. For me, these cookies symbolize everything that goes into a healthy Un-Relationship (more on that later).

The Amazing 'Un-Relationship' Chocolate Chip Cookie--5--111413

Just You, and You. No matter what your official relationship status is–whether you’re comfortably married or happily single, flirty & fun or settled & won–we all have our own special relationship with food. What do you love most about it? The thing I love most about food is that it will never judge you. Ever. This is essential for creating an UN-RELATIONSHIP. Others may judge you, and sadly they may judge your relationship with food, although I firmly believe we fixate on what we think other people think about us rather than what they actually believe. Goodness knows many of us judge ourselves for our relationship with food, and I have no doubt hails of self-judgment poured down on my head as I reached for my eighth cookie after finishing the photoshoot you see here. But food itself will never, ever judge you, which is part of why I love it so, so much, just like I love a fortieth rereading of Ella Enchanted or the giant killer whale stuffed animal that sleeps with me at night.
The Amazing 'Un-Relationship' Chocolate Chip Cookie--8--111413
Our Relationship with Food? While I was researching and comparing recipes for this post, I found that this cookie has been raved about all over the blogosphere in a whole lot of ways. The recipe I am sharing with you today is very similar to the Best Big, Fat Chewy Chocolate Chip Cookie recipe you’ll find with over 6,000 glowing reviews on Allrecipes. Another original variation is called the “I Want to Marry You” cookie or, alternatively, the “Will You Marry Me?” cookie, and I thought it was the cutest-sounding thing ever when I first came across it at Bakergirl’s blog. And, like Bakergirl, I bookmarked these because who doesn’t want to dream about a cookie that will make McDreamy drop down on one knee and profess his undying love for you on the spot?
So I made these, and as I sat there sinking my teeth into the first, and second, and third test cookie, I started to think about what would name these cookies. Were they really ‘Marry Me’ cookies, or something else? Food, and relationships. What’s the relationship between them?
The Amazing 'Un-Relationship' Chocolate Chip Cookie--11--111413
Keeping Your Kitchen Clean From ‘Relationship Stuff.’ As a single, extroverted food-blogger-by-day/grad-student-by-the-other-24-hours, I grew up hearing the same questions over and over again: “Why aren’t you dating so-and-so?” and “What happened to guy XYZ who was ‘clearly’ interested?” Why wasn’t it enough that I simply wasn’t interested in guys X, Y, or Z?  I certainly wasn’t thinking along these lines when I first stumbled across the recipe for these cookies: amazing chocolate chip/white chocolate cookies with oats folded into a wonderfully chewy batter. Truth be told, the last thing I want to think about when I’m in the kitchen trying to escape from my humdrum everyday life is whether or not these cookies will be the impetus for a monogamous relationship with the man of my dreams. Because no pressure on this giant blob of cookie dough sitting on the counter, right? Might as well start my new fake and overwhelmingly bikini-tanned account on Match.com now. 
The Amazing 'Un-Relationship' Chocolate Chip Cookie--14--111413
Celebrating the Un-Relationship. As Mel Gibson says in all his worldly, product-placemented wisdom, food does not care what you wear or whether you make more money than it does. It also does not care whether you’re the young bride or “that token single girl” among your group of friends. It amazes me that there is not a single recipe I can think of off the top of my head that celebrates what many of us embrace, or trudge through, or tough out with a pint of chocolate chip cookie dough ice cream, every single day. And that’s not just the fact of being happily single–which I currently am, without preference or anxiety about it. Every pair of eyes that has so much as glanced at this post (or any food blog out there) consents to the same, unacknowledged idea: we want an honest, beautiful, and judging-less Un-Relationship with our food.
The Amazing 'Un-Relationship' Chocolate Chip Cookie--17--111413
A Powerhouse of Enjoyment. How many of us have paused to think about how many empty calories went into battering and deep-frying the bejeezus out of those apple fritters you used to dearly love? I’ll raise my hand: I’m certainly much more conscious about what ends up on my plate than I was back in my high school swimming, devour-everything-in-sight days. But at a fundamental level, I also realize how important it is that I am the only one in control of what I eat, what makes me feel good, and what I enjoy. This last element is essential to a healthy Un-Relationship. If the food I eat makes me feel in control and makes me feel good, but at the end of the day I don’t enjoy it, I choose not to eat it. It’s as simple as that. I LOVE hummus because I enjoy it, but I would as readily eat a cone of ice cream because I enjoy that, too. And because there are no strings attached, no judgment that matters except my own, I love knowing I have the power to choose.

The Amazing 'Un-Relationship' Chocolate Chip Cookie--26--111413

About the Amazing ‘Un-Relationship’ Chocolate Chip Cookie: Believe it or not, it took sitting down, tasting, writing about, and re-tasting these {AMAZING} cookies to make me realize this. Alongside my favorite Best Biscoff Chocolate Chip Cookies, the Amazing Un-Relationship Cookie I’m sharing with you today is crowd-tested, and both mom AND me-approved (which is rare!). It reminds me about everything I love most about having an Un-Relationship with food: as Eleanor Roosevelt once said, “Nobody can make you feel inferior without your consent.” Well, I love these cookies, plain and simple. I love their warming chewiness, I love their decadent melting chocolate, I love that I love to reach for a fourth and a fifth straight from the tray. I love sharing them with others, and most of all I love how they transport me away from all of the exhausting day-to-day relationships we grapple with every single day (because as much as we embrace our loved ones, relationships are still complicated pieces of work!) and let me indulge the here & now. Single, married, taken, loved–everything set aside, for the sake of a single cookie. Pun intended? Maybe.

The Amazing 'Un-Relationship' Chocolate Chip Cookie--29--111413

So forget about the stigma. Forget about the judgment or the fear or the criticism. I realize that we can have amazingly complex, sometimes even painful attitudes towards food and its relationship with our bodies or self-image. BUT FORGET ALL OF THAT FOR A MOMENT THE NEXT TIME YOU COOK, OR PICK UP YOUR FORK, OR PULL THESE COOKIES WARM AND MELTING FROM THE OVEN, OR WHATEVER YOU CHOOSE TO DO WHEN YOU STEP INTO THE KITCHEN. Every judgment-less bit or bite can be an exhilarating experience if you let it. Of course, you can build amazing relationships through shared connections with food, and I would definitely vouch for testing out that hypothesis by serving up a batch of these chocolate chip cookies at your next get-together. But most importantly, if you choose to make these cookies just for yourself to enjoy at the end of a long day, that’s okay, too. Because that’s what Un-Relationships are about. Right now, a cookie, and you.

The Amazing 'Un-Relationship' Chocolate Chip Cookie--35--111413

And maybe a tall glass of milk.
AlaThank you for reading!


The Amazing Un-Relationship Chocolate Chip Cookie
Yield: Approximately 3 dozen cookies
  • 1 cup butter or margarine, melted
  • 1 1/4 cup dark brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 cup quick-cooking oats (rolled will also work fine)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup white chocolate chips
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
  2. In a large mixing bowl, mix together melted butter and both sugars until smooth.
  3. Beat in egg, egg yolk, and vanilla.
  4. Gently stir in flour, oats, baking soda, salt, and cinnamon until just combined.
  5. Gently fold in both chocolate chips. Make sure not to overmix, or your cookies will toughen up and you want them to stay chewy!
  6. Scoop out 1-inch cookie dough balls and place two inches apart on baking sheet. Bake in preheated oven for 9-11 minutes, or until they look just set but not overdone (they will have begun to crisp and turn golden around the edges, but seem slightly underbaked in the middle). This is perfect for keeping the cookies chewy–just set your baking sheet on top of the stove for at least 15 minutes to cool and ‘finish baking’ completely before removing to a wire rack.


Filed under Baked Goods and Desserts, Cookies

Chewy Brown Sugar Cookie Butter Graham Cracker Cookies

Recently, I took a two-week long trip back to school. It involved meetings with professors, tete-a-tetes with friends I hadn’t seen since the end of last term, and lots of sleepless nights. Maybe in CAPITAL LETTERS.

Brown Sugar Cookie Butter Graham Cracker Cookies 3--100813

It was a wild, tiring, crazy trip, but the amazing thing about having so many friends is the incredible support they provide. Sometimes I seriously think they could put Wonderbra out of business…and at other times, I’m tempted to give in to the overwhelming desire for us all to just quit grad school together and start our own company called WonderBrowse, the book fanatic’s haven and bookshop. Serving up double-D-good lit and baked goods (because you know we’ve got to worm those in there somehow) since the 300th anniversary of Pride and Prejudice, 1st ed. (yes, that’s 1813!).

And the Queen of Digression strikes again.

Brown Sugar Cookie Butter Graham Cracker Cookies 4--100813

Of course, I’ve never been one to stay in one place for long twiddling my fingers–I am most definitely a work-hard, play-hard kind of gal. And, well, thanks to my very good friends, this trip witnessed the epic collision of playing and working.

For example:

Ellen and Alethia Studying at Disneyland Space Mountain

Reading Out of This Galaxy: Two English grad students poring over an epistemological novel on Space Mountain, Disneyland. Please note that the upside-down-ness of the book does not affect our ability to comprehend it–in fact, it actually augments our appreciation for the novel’s epistemological crisis. We even donned our hipster glasses.

STUDYING AT DISNEYLAND: One of my favorite parts about studying at Disneyland was that you get to sit in one spot for the entire day and watch the world of Disneyland whirl around you. Think about it–how many of us charge into Disneyland at 8 AM, hit up a Space Mountain fast pass first thing (the only way to do it), and then run clear across the park to Adventureland so you can make your way around the park clockwise and avoid most of the traffic that starts at Tomorrowland? (Yes, according to Chris Strodder, the author of the Disneyland Encyclopedia, most people do go through Disneyland counter-clockwise!)


Outside the Lines: We stayed at the fountain in Disney’s California Adventures reading for nearly four hours. During that time, we were winked and waved at by dozens of performers who kept coming back to the spot–one friendly worker even came over to inquire about what we were studying! A perfect moment in time and place.


SURPRISE, SURPRISE!: I also flew down to surprise my good friend for his birthday, which basically meant I spent the entire lead-up to the trip squirming like a ticklish inchworm because I couldn’t announce my visit to the world via social media, and I love plaguing my entire f-list with that sort of thing (speaking of which, you should check out Wallflour Girl’s new Facebook page!). But despite my near-implosion from secret-keeping, we ended up with a great surprise and, what’s more, a great homemade vegan chocolate raspberry cake that nearly melted because I lit the candles wayyy too early before my friend walked in the door:


A Sweet Surprise: Despite not having my own oven for the full two weeks, I was still able to get my bake on at least four times during the trip, including for my friend’s favorite dee-lish chocolate birthday cake!

CAMERAS, SUN, INACTION! Did I mention the day I spent with a friend reading at the beach and getting massages afterwards? We even stopped by an adorable place called Lenny’s Diner on our way back to his place for the night, and had the most amazing matzo ball soup.


Literary theory and beach bums.

Before I left for my trip, though, I made sure to step into my kitchen and whip up a batch of perfectly transportable, perfectly storable sweet treats for all of my hosts. These were probably the most popular cookies I have ever baked and distributed among my unsuspecting guinea p–I mean, my friends. And the best part is, it’s an original recipe!

Brown Sugar Cookie Butter Graham Cracker Cookies 6--100813

The keys to a perfectly chewy cookie in this recipe are:

1. Cornstarch: Believe it or not, the addition of this strange ingredient prevents cookies from getting too crumbly or dry.

2. Underbaking: Allowing cookies to finish baking on the cookie sheet on the stovetop rather than in the oven keeps them nice & chewy!

3. Brown sugar and extra cookie butter: Using LOTS of brown sugar gives these cookies a great, soft caramelized texture and taste, while swirling in an extra generous dollop of cookie butter before baking keeps them gooey and chewy. You might even fold an extra spoonful of cookie butter into each cookie dough ball before baking, like I did with my Best Biscoff Chocolate Chip Cookies!

Brown Sugar Cookie Butter Graham Cracker Cookies 8--100813 Brown Sugar Cookie Butter Graham Cracker Cookies 11--100813

Whether you’re embarking on a long voyage like a Senior Wilderness Explorer (there is, by the way, a really fun story that I will save for next time’s post!) or simply looking for a simple way to leave your friends more impressed than an 18th-century English navy sailor, these perfectly chewy cookies are it. Print this!

Brown Sugar Cookie Butter Graham Cracker Cookies 13--100813

Off to rest up–these two weeks really did take a toll on me. Whew! See you on the flip side of lucidity!


Have you checked out my Pinterest and Facebook pages yet? <3

Tuesday Talent Show Link Party at Chef in Training! It is held weekly and has some amazing link ups!

What's Cooking Love?

Inside BruCrew Life

Chewy Brown Sugar Cookie Butter Graham Cracker Cookies
Adapted from my Best Biscoff Chocolate Chip Cookies and Best Chewy Biscoff Chocolate Chip Blondies recipes–check them out!
  • 1/2 cup butter, softened to room temperature
  • 1 1/4 cup cookie butter
  • 1 1/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3 1/4 cup flour
  • 2 teaspoons cornstarch
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • dash of nutmeg
  • extra 1/3 c. cookie butter, melted
  • 3/4 cup graham crackers, roughly chopped


  1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
  2. In a large mixing bowl, cream together butter, 1 1/4 cup cookie butter, and both sugars.
  3. Beat in egg, egg yolk, and vanilla, until well combined.
  4. Add dry ingredients (flour, cornstarch, cinnamon, baking soda, salt, and nutmeg). Stir into wet ingredients until just incorporated to avoid dry or stiff cookies. Note: Your dough will be very crumbly at this point. Just keep working with it! If you have trouble holding it together, add a bit of margarine or butter in teaspoons until the dough comes together, but avoid adding too much or the taste of the recipe will change.
  5. Gently fold in melted 1/3 cup cookie butter and chopped graham crackers. You’ll want to swirl gently in order to keep nice cookie butter ribbons in your cookie dough.
  6. Roll dough into 1-inch balls and place them, evenly spaced, on prepared cookie sheet.
  7. Bake in preheated oven for 8-10 minutes, until edges are set but centers are still nice, fluffy, and slightly gooey. Remove sheet from oven and place on stovetop so that the cookies continue to cook on baking pan for at least another 10 minutes. This last step is important, and will ensure that your cookies are both fully cooked and chewy!


Filed under Baked Goods and Desserts, Cookies

Best Chewy Biscoff (Cookie Butter) Chocolate Chip Blondies

Best Chewy Biscoff Chocolate Chip Blondies 19--091713

(Did you know: this is the 100th blog post to appear on Wallflourgirl–thanks to all my readers for helping make this possible!)

Best Chewy Biscoff Chocolate Chip Blondies 20--091713 Best Chewy Biscoff Chocolate Chip Blondies 21--091713

Best Chewy Biscoff Chocolate Chip Blondies 22--091713 Best Chewy Biscoff Chocolate Chip Blondies 23--091713 Best Chewy Biscoff Chocolate Chip Blondies 24--091713Best Chewy Biscoff Chocolate Chip Blondies 25--091713 Best Chewy Biscoff Chocolate Chip Blondies 26--091713 Best Chewy Biscoff Chocolate Chip Blondies 27--091713 Best Chewy Biscoff Chocolate Chip Blondies 28--091713

With love from,


Do you have a particularly special photograph that tells a story about a person, place, or event? Please share!

(Psst! Have you seen and liked my blog’s brand new Facebook page yet? Juuust checking.)

Marvelous Mondays Link Party with Features

Inside BruCrew Life

What's Cooking Love?
CCC-3 PicMonkey Collage copy
Tuesday Talent Show Link Party at Chef in Training! It is held weekly and has some amazing link ups!
Will Cook For Smiles
Have you seen my Biscoff Chocolate Chip Cookies recipe? It uses a similar dough and is the perfect cookie version of this recipe.
Best Chewy Biscoff (Cookie Butter) Chocolate Chip Blondies
  • 3/4 cup butter, softened
  • 1 heaping cup cookie butter (What is cookie butter?)
  • 1 1/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 3 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (optional)
  • 1/2 teaspoon salt
  • 1 1/4 cups semi-sweet chocolate chips


  1. Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking pan and set aside.
  2. In a large bowl, cream together softened butter and cookie butter spread. Add sugar and continue creaming until light & fluffy, about 2 minutes.
  3. Beat in egg, egg yolk, and vanilla extract.
  4. Add flour, baking soda, cinnamon (optional), and salt. Mix until just incorporated. Gently fold in chocolate chips.
  5. Spread batter evenly into prepared baking pan.
  6. Bake in preheated oven for 15-20 minutes, depending on your oven’s temperature. You will want to remove them from the oven while they still look soft and slightly underbaked–place baking pan on top of oven and allow blondies to cool. They will continue baking in the pan for that great, perfect chewy factor.


Filed under Baked Goods and Desserts, Bars, Cookies

Creamy Dreamy Oreo Cheesecake Swirl Cookies

Hang on. Let’s talk about dreamy for a minute.

Creamy Dreamy Oreo Cheesecake Swirl Cookies 12--090613

The best thing about being a single gal is that you get to dream about dreamy all day long. That new Star Trek movie with Chris Pine? Saw it. That album cover with Hunter Hayes? Downloaded it. Google searches of a young Michael Vartan? Did it. Multiple times.

     Creamy Dreamy Oreo Cheesecake Swirl Cookies 6--090613

But these cookies? Creamy AND dreamy. I mean, seriously. Because they’re filled with cream cheese, creamy Oreos, and–yes, you guessed it, more cream cheese. Cheesecake swirls, to be exact. And that incredibly soft, puffy height!

Sorry, Hunter babe.

 Creamy Dreamy Oreo Cheesecake Swirl Cookies 8--090613

Granted, the only men I get to think about these days are William Wordsworth and occasionally the studly Lord Byron. As you can probably tell from the stack of critical texts that made it into my photoshoot today. I’ve basically read 5 critical texts in about a week, along with most of Don Juan.

Sexy. Yeahhh. (In Lord Byron’s case, I’m not kidding, either.)

Creamy Dreamy Oreo Cheesecake Swirl Cookies 11--090613

Fortunately, you don’t need to be amorously engaged to whirl up a batch of these cheesecake-swirled, unbelievably dreamy Oreo cookies. And that’s exactly what I did. Beating the eggs while reading about Byron’s sex-capades.

Sorry. It’s been a long last few days.

Creamy Dreamy Oreo Cheesecake Swirl Cookies 10--090613

Love the dreaminess? Print this!


Will Cook For Smiles
Creamy Dreamy Oreo Cheesecake Swirl Cookies
Slightly adapted from the lovely Sally’s Baking Addiction
  • 10 tbsp butter or margarine, softened
  • 5 heaping tbsp full-fat cream cheese, softened, divided*
  • 1 cup brown sugar
  • 1/2 cup white sugar + 3 tbsp white sugar, divided
  • 1 large egg, room temperature
  • 2 tsp vanilla extract + 1/2 tsp vanilla extract, divided
  • 2 cups 2 tablespoons flour
  • 1/2 teaspoon baking soda
  • 15 crushed Oreos

* Note: Please make sure you use FULL-FAT cream cheese! As Sally points out, you’re subbing butter fats with cream cheese, so reduced-fat will not work in this recipe.


  1. Cream together butter, 2 heaping tbsp cream cheese, and sugars until light and fluffy. Beat in egg and vanilla extract. Add flour and baking soda; mix until just incorporated. Fold in crushed Oreos,
  2. To make cheesecake swirl: In a small bowl, combine remaining 3 tbsp cream cheese, 3 tbsp white sugar, and 1/2 tsp vanilla. Gently drop blobs of remaining cream cheese swirl throughout batter and swirl in (make sure you don’t overmix, otherwise you won’t have any swirls left!).
  3. Chill dough in fridge for at least one hour (and up to 5 days) before baking.
  4. 30 minutes before baking, preheat oven to 325 degrees F. Lightly grease cookie sheet and set aside.
  5. Roll cookies into balls about the size of a golf ball (you can make them bigger or smaller as preferred, but make sure you make them nice and tall so they get that lovely height!). Place on prepared cookie sheet and bake in preheated oven for 8-10 minutes. Remove cookies from oven and allow to cool on baking sheet. The centers should appear soft, puffy, creamy, and dreamy :)


Filed under Baked Goods and Desserts, Cookies